Now This is Comfort Food!

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Make Now This is Comfort Food!

With the temperatures pretty much frosty all over the country, this is the perfect dish to make the house smell wonderful as it cooks and warming up friends and family as they sit down to enjoy this hearty stew.

Irish Lamb Stew

This stew is delicious as soon as you make it, but if you can, try and wait a day and eat it after it has time to have all those hearty flavors mingle, mmmmm.....

Serves 12 

Total time: 2 hrs 15 minutes.

Ingredients

1/2 pound bacon (thickly sliced, diced)

6 pounds lamb (boneless shoulder, cut into 2-inch pieces)

1 teaspoon salt

1/2 teaspoon black pepper (freshly ground)

1/2 cup flour (all-purpose)

2 cloves garlic (peeled and finely chopped)

1 large yellow onion (peeled and finely chopped)

4 cups beef stock (homemade or store bought)

2 teaspoons sugar

4 cups carrots (cut into 1-inch pieces)

2 large ​onions (yellow, peeled and sliced)

3 pounds potatoes (peeled, quartered, and cut into 1/2-inch pieces)

1 teaspoon thyme (dried, whole)

1 bay leaf

1/2 cup white wine (dry)

Garnish: parsley (chopped)

Directions

Saute the bacon in a large frying pan. Reserve the fat and the bacon.

Place the lamb, salt, pepper and flour in a large mixing bowl. Toss to coat the meat evenly.

Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.

Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan.

Add the garlic and 1 chopped yellow onion to the pan and saute until the onion begins to color a bit. 

Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.

Cover and simmer for 1 1/2 hours, or until tender.

Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.

Check for salt and pepper before serving and add if needed.

Top with the parsley garnish before serving.

Serve this Irish stew with Irish soda bread if you have time for a bit of extra cooking. If not, serve up hearty bread like sourdough or artisan for a harmonious texture with the stew. 

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